Taro/Sweet Potato Fatt Koh

I have to thank Lucy for posting this recipe. I could not make good rice flour fatt koh and have more or less given up. Renee is very sweet, she told me not to give up - she said ' Po Po, you can do it' So, i decided to try Lucy's recipe which is made with flour and had better results. In fact, for the taro, i am still wondering whether i have used the correct taro. I bought this vietnamese taro which is already mashed or grated????. Luckily it worked. The mashed sweet potato smiled better as i think i have found the correct cups and the amount of batter. The recipe has been altered.



Ingredients:

Yeast Dough:

2 tsp Instant Yeast
150 gm. coconut water or water (the coconut water is inside the coconut itself)
50 gm. Plain flour

Mix the instant yeast with the coconut water and let it stand until it is frothy.

Mix in the plain flour and stir till smooth. Rest for 30 mins.

Batter:

500 gm. Yam or Orange colour sweet potatoes (steamed and mashed)
400 gm. all purpose flour(remove 3 tbsp and replace with 3 tbsp of cornflour)
4 tsp double action baking powder
150 gm. Thick coconut milk
375 gm. sugar (200 gm boil with coconut milk and 175 whisk with eggs)
2 nos. large eggs
1/4 tsp. Vanillin
a drop of purple colouring (for orange sweet potatoes, no colouring or essence is required as they have a nice orangy - natural colour)

Method:

(1) Microwave the thick coconut milk and sugar for 1 minute. Warm will do, just to dissolve the sugar. Let it cool completely.

(2) Using the plunger blender, blend the boiled coconut milk with mashed yam or sweet potatoes and the whisked eggs. Sieve it. It will be thick but press through the sieve.

(3) Add in flour and stir till well mixed.

(4) Add in the fermented yeast dough and stir till well mixed.

(5) Rest batter for 2 to 3 hours covered with cling wrap and a wet cloth until it has doubled in volume and frothy.

(6) Steam 4 small greased moulds, then using an ice cream Scoop, scoop in the batter till almost to the rim of cup. about 8/10.

(7) Bring to a high boil as much water as the steamer can hold and add in 2 tbsp of vinegar. Steam on the highest heat available for about 15 mins with a cloth covered lid till cooked.

(8) Repeat until all the batter is finished.

If the koh does not smile or split open, Lucy's suggestion is to dip a spatula into a small bowl of cornoil and then make a cross on top.

Serves

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Lai Wong Har/Buttered Prawns

My preference of prawns with heads-on for this recipe is desirable as it is will enhance the flavor as well as better presentation . Cooking this dish was at impluse and found prawns without heads in the freezer. If only i had red pepper for garnishing, then this picture would be more appealing. Anyway, with or without the red pepper, this dish is delicious. Winnie and Tricia, hope the both of you like this version.





Ingredients:

2 lbs prawns with heads-on
6 ozs margarine
4 ozs evaporated milk
6 - 8 chilly padi(small thai bird chilly) chopped
a handful of kari leaves(daun curry)
1 cup of dessicated coconut or 8 egg yolks
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
Oil for Frying


Method:

Dress the prawns by snipping off the shape points from the head and remove the sacs and intestines from the back.

Heat enough oil to fry the prawns until 3/4 cooked.

Heat margarine, add in coconut/egg yolk, then chilly padi and curry leaves. Fry until fragrant.

Add in the prawns and seasonings.

Lastly, add in the evaporated milk and fry for another minute or so.

Garnish and serve hot.

Serves
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Char Kway Teow

How can i miss posting this classic of all classics hawker food in Malaysia. The best Char Kway Teow is the old fashion ones which is darker and only egg added besides the other necessary ingredients. My preference would be fried without the egg cos when egg is added, the temperature of the noodles drops and i like the noodles to be piping hot and with 'sung hum(uncooked cockles). This luxury of cockles is not possible here, i have seen frozen ones but i certainly will not buy them. The Penang style is what the hawkers are dishing out and more acceptable as the ingredients of chinese Lap Cheong and Prawns are added. Crab meat can also be added of which a store in Penang does and became the store that served the best Char Kway Teow. To me, best is fried with lard and a huge spoonful of goody that is the reminence of the fried lard. it might not be too healthy but once in a while???????

Ingredients:

1/2 lb kway teow
1 tsp chopped garlic
3 tbsp cooking oil
3 - 5 prawns,
3 - 5 thinly sliced Chinese sausage
150g cockles, scalded and shelled (if available fresh then this is a must)
a handful of beansprouts
3 sprigs of chives, cut into 2 inch lengths

1 egg

Seasoning:
1 tbsp Chilli paste(sambal olek)
1 tbsp light soya sauce
Pepper to taste
A little dark soya sauce for colour
A little water

Method:

Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped garlic . Add about prawns and fry until cooked.

Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add seasoning and sprinkle with a little water to mix.

Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of beansprouts and the chives. Do not overcook.

Remove the dish to a plate and serve hot.

Serves

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